Podcast
Questions and Answers
What is the main reason for slowing down enzyme activity at low temperatures?
What is the main reason for slowing down enzyme activity at low temperatures?
- Improved food preservation
- Increase in microbial activity
- Decrease in microbial activity (correct)
- Enhanced enzyme efficiency
Which temperature range is typically maintained during refrigeration for food preservation?
Which temperature range is typically maintained during refrigeration for food preservation?
- 10 °C to 20 °C
- 0 °C to 8 °C (correct)
- -18 °C to -35 °C
- -10 °C to -18 °C
How does freezing help in food preservation?
How does freezing help in food preservation?
- Increasing enzyme activity
- Promoting microbial growth
- Reducing shelf life of foods
- Inactivating microbes and enzymes (correct)
Which of the following is NOT preserved using refrigeration?
Which of the following is NOT preserved using refrigeration?
What happens to moisture in food during the freezing process?
What happens to moisture in food during the freezing process?
Why does packaging food help maintain its color, flavor, and texture during freezing?
Why does packaging food help maintain its color, flavor, and texture during freezing?
What is the purpose of dehydration in food products?
What is the purpose of dehydration in food products?
How does dehydration differ from drying?
How does dehydration differ from drying?
Why do foods like grapes and figs appear moist even after dehydration?
Why do foods like grapes and figs appear moist even after dehydration?
How does the surface of food react during quick high-temperature drying?
How does the surface of food react during quick high-temperature drying?
What technology can be used to minimize changes like shrinkage during drying?
What technology can be used to minimize changes like shrinkage during drying?
How does natural sunlight aid in dehydration?
How does natural sunlight aid in dehydration?
What is the purpose of water-bath processing in canning?
What is the purpose of water-bath processing in canning?
What is the main difference between water-bath processing and pressure processing in canning?
What is the main difference between water-bath processing and pressure processing in canning?
Why is pasteurization considered one of public health's most effective food safety interventions?
Why is pasteurization considered one of public health's most effective food safety interventions?
What types of foods are commonly pasteurized?
What types of foods are commonly pasteurized?
Who is credited with inventing pasteurization to prevent beer and wine from souring?
Who is credited with inventing pasteurization to prevent beer and wine from souring?
Why is pressure processing in canning capable of heating food hotter than boiling water?
Why is pressure processing in canning capable of heating food hotter than boiling water?
What is the main advantage of direct contact freezing over indirect contact freezing?
What is the main advantage of direct contact freezing over indirect contact freezing?
Which type of freezer is characterized by having food materials separated from the refrigerant by a conducting material?
Which type of freezer is characterized by having food materials separated from the refrigerant by a conducting material?
What is the primary purpose of freeze-drying?
What is the primary purpose of freeze-drying?
What is a common disadvantage of both direct and indirect contact freezers?
What is a common disadvantage of both direct and indirect contact freezers?
Which type of freezer requires the product to be completely surrounded by the freezing medium?
Which type of freezer requires the product to be completely surrounded by the freezing medium?
What characteristic distinguishes freeze-drying from direct and indirect contact freezing?
What characteristic distinguishes freeze-drying from direct and indirect contact freezing?
What is the key difference between pasteurization and sterilization?
What is the key difference between pasteurization and sterilization?
Which microorganism is specifically mentioned as being destroyed by sterilization?
Which microorganism is specifically mentioned as being destroyed by sterilization?
How are packaged products sterilized before marketing according to the text?
How are packaged products sterilized before marketing according to the text?
What is the impact of sterilization on heat-sensitive nutrients and proteins?
What is the impact of sterilization on heat-sensitive nutrients and proteins?
Who is credited with the discovery of pasteurization according to the text?
Who is credited with the discovery of pasteurization according to the text?
Which method of sterilization involves the use of high temperatures to destroy all microorganisms?
Which method of sterilization involves the use of high temperatures to destroy all microorganisms?
